Fermented chili production process

Abstract

The invention discloses a fermented chili production process which is used for processing fermented chilies by virtue of fermented chili production equipment. The fermented chili production equipment comprises a peeling and cleaning mechanism, a drying mechanism and a stirring, chopping and pickling mechanism which are arranged in sequence, wherein the peeling and cleaning mechanism comprises a roller conveyer, a spray rinsing device and a collecting box; the roller conveyer is arranged obliquely; and a stirring and chopping device is provided with three rotatable parallel stirring and cutting devices, wherein the stirring and cutting device in the middle is positioned on a horizontal plane, the stirring and cutting devices at two sides are positioned on a horizontal plane, and the horizontal plane of the stirring and cutting devices at the two sides is higher than the horizontal plane of the stirring and cutting device in the middle. The fermented chili production process comprises the following production steps: 1) peeling and screening raw materials; 2) cleaning the raw materials; 3) drying the raw materials; 4) cutting and chopping the raw materials; and 5) adding and stirring the raw materials, and carrying out packaging and fermenting. The fermented chili production process is fully automatic and can enable chilies to be cut and chopped in the same size.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of bad pepper. Background technique [0002] Poor pepper is a unique gourmet condiment in Guizhou, Yunnan. Its color is bright red, spicy and fresh, spicy and sour, and it has a unique flavor of fragrant, spicy, fresh, sour, tender, salty and crisp. Suitable for all ages, it is essential in Yunnan Guizhou cuisine. For example, when cooking "fish-flavored shredded pork", "fish-flavored eggplant", "spicy octopus", "spicy crispy fish", "Guizhou-style twice-cooked pork", "fish wrapped with leeks" and "weilu rice" It is necessary to use bad pepper as a base material to make pickles, kimchi, cold dishes, and dipping water, which shows the status of bad pepper in Guizhou cuisine. Manually chop the cleaned mature red peppers back and forth with a knife until the peppers in the bad peppers are obtained, and then add some ingredients such as ginger and garl...

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned patent document is a blade set on the filter, which is consistent with the existing industrially processed bad peppers. The existing processed bad peppers are first crushed by a pulverizer and then screened through a filter screen. The method of use is Same, but, there are following problems in its existing industrialized processing of bad pepper, the first problem is that before forming bad pepper, the necessary materials are respectively capsicum, garlic and ginger, and ginger and garlic need to be processed. Cleaning, while industrial processing and processing of the above-mentioned raw materials is still manual cleaning, which wastes manpower and material resources; the second problem is that the industrial processing of bad peppers takes too long. Based on the premise of the first problem, after manual cleaning of ginger and garlic, it is necessary to Put the ginger and garlic in a ventilated place and let them dry naturally, and the time it takes to make them into bad peppers will increase; the third problem is that at the end, when all the cleaned materials are put into the bubble jar for brewing, Because the bad pepper is formed by fermentation, after a period of time, the bad pepper in the soaking jar will increase in volume, float on the liquid surface, and gradually dry out, and the industrial processing of bad pepper will prevent this phenomenon from happening. , it is necessary to stir the bad peppers in the brewing jar artificially at intervals, so that the bad peppers floating on the surface sink into the brewing jar to make them fully fermented. However, this method is not intelligent and wasteful Manpower, and in the process of stirring, there will be uneven stirring, which will finally affect the taste of the bad pepper

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